Cherry Lush
Cherry Lush is a dreamy, no-bake dessert layered with buttery crust, sweet cream cheese, whipped topping, and cherry pie filling—easy, rich, and irresistible!
Servings: 12
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
- ½ Cup butter unsalted, plus more for greasing
- 12 graham crackers
- 2 Tablespoons brown sugar
- 16 Ounces cream cheese at room temperature
- ¾ Cup powdered sugar
- 1 Teaspoon vanilla extract
- 16 Ounces whipped topping thawed
- 2 Cans cherry pie filling 21-Ounce cans
Optional Topping:
- ¼ Cup pecans or walnuts, chopped
Instructions
- Melt the butter in a small, microwave-safe bowl in 30-second intervals in the microwave. Set it aside.
- Grease a 9 x 13-inch baking dish or pan with butter or shortening.
- Place the graham crackers and brown sugar into a food processor and pulse until the crackers are chopped into fine crumbs. Slowly add the melted butter while the processor runs at low speed until the crumbs resemble wet sand.
- Pour the crumbs into the greased baking dish, and use the flat bottom of a glass or measuring cup to firmly press the crumbs into the base of the dish. Place the crust in the freezer for 15 to 20 minutes or until firm.
- While the crust is freezing, add the cream cheese, powdered sugar, and vanilla extract to a large bowl and beat with an electric mixer until smooth.
- Add half the whipped topping to the cream cheese mixture, and beat at low speed until everything is combined thoroughly.
- Spoon the cheesecake layer over the firm crust, and spread it out evenly. Then, pour both cans of the cherry pie filling on top, and spread it out with a spoon. Finally, top off the dessert with the remaining whipped topping, and smooth it out carefully so the cherry pie filling doesn’t get mixed into it.
- Cover the dessert with plastic wrap and chill in the refrigerator for at least 6 hours, but overnight is best.
- Top with chopped pecans or walnuts, if desired, and serve chilled.
Notes
Avoid lumps: Make sure the cream cheese is smooth before adding the whipped topping. You don’t want any lumps in the cheesecake layer.
Keep the speed low: You want to mix in the whipped topping with the mixer at low speed so it doesn’t deflate too much. Alternatively, you can gently fold in the whipped topping with a wooden spoon or silicone spatula.
Chill thoroughly: Give it at least 6 hours in the refrigerator so the layers set properly and slice cleanly.
Spread layers gently: Especially the top whipped layer—go slowly to avoid mixing with the cherry filling.
Add nuts to the crust: Adding pecans or walnuts to the graham cracker crust will add even more of a nutty flavor to the dessert.
Keep the speed low: You want to mix in the whipped topping with the mixer at low speed so it doesn’t deflate too much. Alternatively, you can gently fold in the whipped topping with a wooden spoon or silicone spatula.
Chill thoroughly: Give it at least 6 hours in the refrigerator so the layers set properly and slice cleanly.
Spread layers gently: Especially the top whipped layer—go slowly to avoid mixing with the cherry filling.
Add nuts to the crust: Adding pecans or walnuts to the graham cracker crust will add even more of a nutty flavor to the dessert.
Nutrition
Calories: 448kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 267mg | Potassium: 242mg | Fiber: 1g | Sugar: 23g | Vitamin A: 756IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
